Tag Archives: Chutney

Tamarind’s acidic, juicy pulp is used to flavor a variety of foods. It is used as a souring agent in indian lentil dishes, curries and chutneys, where its flavor is more authentic than vinegar or lemon juice. Tamarind is considered a mild laxative and digestive.

This exotic sweet and sour chutney is a delicious condiment. This chutney can be called the ketchup of the east! Tamarind chutney is delicious with samosas, pakoras, drizzled over dahi vada, bhel poori, and any kind of chat. This is also delicious as a dipping sauce for French fries, as a spread over crackers, a zesty addition to a rice dish, and even as a veggie dip.

Tomato Chutney is tangy and spicy. I was inspired to make this particular tomato chutney from the south Indian cuisine. Chutneys and pickles are a common component of Indian meals. This unique blend of spices gives an amazing unforgettable flavor to chutney. It goes well with breads and rice or can be used as a spread for sandwiches. Tomato chutney is very easy to make and can be refrigerated for up to a month.

Vegetable pulav has a mix of vegetables and spices. This is a great dish for get-togethers, especially for lunch. If you are not in the mood to prepare a big meal, use vegetable pulav as a one-dish meal with yogurt, pickle, papadam or chutney.

Recipe Submitted by Sita Badrish These veggie pops are served in a cucumber vase with Green Apple chutney. I have used an assortment of veggies (carrot, celery included) to make the veggie bites. Served at the tip of a carrot stick they make great veggie pops that go perfectly with the green apple chutney as […]

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I made channa masala again the other night. I've made it so many times, it's an old stand by. Everyone is always so excited when they smell the aroma. I'm planning on making a large batch, wrapping them up in flour tortillas and freezing them so the kids will have something healthy to...-Henrietta E.